End of year greetings...and a recipe

Hi again all! The year is almost at an end and there is still much I have to post. One of the biggest accomplishments of this year has been that we moved. We still live in the same town but now in an apartment over twice the size as our 300 square foot studio. Thanks to getting my education I have a good job in my field of study and I make enough now to afford a larger space for us. Don’t worry, though our location has changed this blog will always be about life and the journey started by two kids falling in love and living in a small apartment.

Also on the list this year’s accomplishments is my husband starting school. I am so proud of him for continuing down a path that he has struggled with. The value of education has not been lost on us and we will continue to treasure it far into the future.

We have a great time celebrating Thanksgiving and Christmas with family this year. And here’s to many great celebrations to come.

Now that you know a bit about our year I will let you be privy to recent new recipe of mine. I revamped and old family bread recipe and gave it is new twist. I give you Cinnamon pull-apart bread.

Bread:

¼ cup Butter

2-3 tbs sugar

3 ½ tsp yeast

2 cups very warm water

1 ½ tsp salt

5 ½ cups all-purpose flour plus more for dusting

In a large bowl combine yeast, water, sugar and butter. Stir 3 cups of flour, then the salt and the rest of the flour. *Note: salt is not added sooner because if it touched the yeast directly it can kill it, but you need salt for the flavor. So do not exclude the salt* Turn out contents of the bowl onto a floured surface and knead until elastic. What is elastic you ask? The perfect elasticity is achieved then you pinch a piece off and it breaks cleanly. If it doesn’t let go very well and makes long strands keep kneading. Add more flour. What you want is for the piece that you pinch to break free quickly and cleanly. Once this is achieved make the surface of the dough smooth by pulling the surface of it, from underneath, down under it till it looks like a lumpy ball. Cover and let rise in a warm spot until doubled in size. Roughly 1 hour.

Now make you cinnamon sugar to put in bread and melt ¼ Cup (half a stick) of butter. To make the cinnamon sugar stir together ½ Cup sugar and 3 tablespoons of ground cinnamon or so depending on your taste. After mixing it up I like to put mine in an old ground cinnamon container for easy dispensing, but a large spoon or you figures will work just as well.

Once the size of the dough is doubled poke it in the middle. That’s right I said poke it. I don’t really know why this has to happen but I only know that it does. Split the dough in half so it is easier to work with. Grease a loaf pan and your clean work surface. Roll each half of the dough till it is half an inch thick. Spread about half of the butter on the dough evenly and sprinkle with cinnamon sugar. Cut the dough in rectangles so that it is smaller than the shortest side of the pan by an inch on each side.*Note: no need for precision here, just have fun* Stack vertically on the counter by groups of 4-5 layers and place in the pan standing up. Cover and let rise till doubled. Bake in a 350 degree oven for about 25 minutes.

Glaze:

2 tbs melted butter

3 tbs milk

1- 1 ½ Cups powdered sugar

Melt the butter and add 2 tablespoon sugar. Once combined add milk and rest of the sugar a little at a time until desires thickness is achieves.

Pour over warm loaf or over individual plates. Enjoy!